Step 1

Add miso paste, brown sugar, soy sauce, ginger, chicken stock, and oil to sous-vide bag.

Step 2

Carefully mix together marinade ingredients in the bag. Add salmon fillets.

Step 3

Use food sealing system to vacuum and seal bag.

Step 4

Let salmon marinate in fridge for 30 minutes.

Step 5

Add warm to hot tap water to sous vide cooking vessel Add sous-vide bag with the salmon fillets, and insert sous vide machine.

Step 6

Set sous vide machine to cook for 35 minutes at 115 degrees for 1" thick fillets. For 2" thick fillets, increase time to 45 minutes.

Step 7

After cooking, remove sous-vide bag from water and carefully cut open to remove the cooked salmon. Reserve cooked miso sauce.

Step 8

Preheat grill to medium. Lightly oil grates, then add cooked salmon fillets, skin side down. Use a pastry brush glaze fish with cooked miso sauce

Step 9

Cook for 90 seconds, then flip and cook 30 seconds. Remove from grill and serve immediately.

Step 10

To store leftovers, let cool to room temperature, then store in a tightly sealed container in fridge up to two days.